From the owners of two of Brooklyn's most beloved restaurants, Buttermilk Channel and French Louie, a home cook's handbook with all the delicious, welcoming comfort food and drink (and brunch!) you'd want from your favorite neighborhood bistro.
Brooklyn restaurateurs Doug Crowell and Ryan Angulo believe that every great meal starts with two essential elements: kindness and salt. Kindness is the spirit of warmth and hospitality that underlies every meal at their restaurants. Salt is shorthand for cooking carefully and bringing out the best in your ingredients. The combination of the two can elevate even a quick meal into a special occasion.
In their first cookbook, Crowell and Angulo share more than 100 recipes for the dishes and drinks that draw passionate fans from around the corner and around the globe. Here you'll find the Pecan Pie French Toast and Bloody Marys that Brooklyn lines up for, the perfect Steak Frites, and the Buttermilk Fried Chicken with Cheddar Waffles that the New York Times pronounced "the best in NYC." Plus, they've included a guide to putting together a home bar and inventing your own signature cocktails, and tips for choosing, serving, and pairing cheese, wines, beers, and ciders.
In KINDNESS & SALT Crowell and Angulo expertly guide cooks through the preparation of simple, satisfying bistro meals at home, using techniques refined in their restaurants over ten busy years.
This excellent cookbook features recipes from Angulo and Crowell's two Brooklyn restaurants, Buttermilk Channel and French Louie. The recipes are honed versions of classic bistro cuisine, which, as the duo note in a friendly intro, is "based in the traditions of home cooking." They share useful tips, such as a rundown of the four different types of salt and how to use them (La Baleine fine and course salts, Morton Kosher, and Maldon sea salt, which is used for finishing). Dishes are enhanced with unique touches, like the chicory rub that imparts a pleasant bitterness to quail kebabs. Cheesy waffles accompany fried chicken a main dish at Buttermilk Channel that the authors note outsells all other contenders by a factor of three. A classic steak frites is dissected and explicated with everything from descriptions of various cuts to advice for preparing beef in advance. The restaurateurs also offer five essential cocktails along with sensible variations (for example, their negroni becomes the Fox 8 with Salers aperitif instead of Campari). Charming drawings are the perfect style match: fun and informative without feeling twee. The authors fill this fun and festive cookbook with hearty, flavorful bistro dishes.